Basque Burnt Cheesecake

By Andrea Bearce Duty
November 24, 2014
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Author Notes: La Vina, a tapas bar in San Sebastian, Spain, probably serves things other than dessert, and they are probably good, but everyone just comes here for the cheesecake. This tiny bar has perfected a fluffy yet rich cake with a crisp crust reminiscent of creme brulee. I tried to wrestle the recipe out of the owner, but the only secret he shares is that the cake is baked in an extremely hot oven and goes perfectly with a glass of Pedro Ximenez. After fiddling a bit in the kitchen, I came up with this recipe, which is a pretty stellar approximation of the original.Andrea Bearce Duty

Makes: 1 cake
Prep time: 15 min
Cook time: 1 hrs

  • 2 pounds Philadelphia Cream Cheese
  • 1 3/4 cups castor sugar
  • 7 whole eggs
  • 2 cups double cream OR heavy whipping cream
  • 1/4 cup flour
  1. Preheat oven to 425 F. Grease a 23cm spring-form pan and line with parchment paper, making sure the paper comes at least three inches above the top of the pan.
  2. In the bowl of an electric mixer, cream together the cream cheese and sugar until smooth. Add the eggs one at a time, making sure to scrape the sides of the bowl a few times. Pour in the double cream and mix until incorporated. Fold in the flour with a rubber spatula.
  3. Pour batter into the prepared pan and place into the center of the oven. Bake for 50-60 minutes, or until the top is deeply golden and the center barely jiggles. Let cool completely before removing the sides of the pan.

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